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Carb Smart Tahini Drizzled Chicken
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Carb Smart Tahini Drizzled Chicken

Carb Smart Tahini Drizzled Chicken

with Broccoli Spinach Salad

This ain't no ordinary rice bowl! Chop, chop, chop is all you need to do for rice made from broccoli. Topped with juicy pan-seared chicken and tahini drizzle, you won't regret trying something new!

Carb Smart is based on a per serving calculation of the recipe's carbohydrate amount.

Carb Smart

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes


serving amount

2 unit

Chicken Breasts

227 g

Broccoli, florets

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

1 tbsp


(Contains Sesame)

2 tbsp


(Contains Egg, Mustard)

6 g


113 g

Baby Spinach

1 tbsp

Sesame Seeds

(Contains Sesame)

28 g

Sunflower Seeds

1 tbsp

White Wine Vinegar

(Contains Sulphites)

Not included in your delivery

3.5 tbsp


¼ tsp


¼ tsp


¼ tsp



Nutrition Values

Calories730 kcal
Fat53 g
Saturated Fat7 g
Carbohydrate17 g
Sugar3 g
Dietary Fiber6 g
Protein47 g
Cholesterol135 mg
Sodium810 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Paper Towel
Plastic Wrap
Rolling Pin
Large Non-Stick Pan
Baking Sheet
Measuring Spoons
Small Bowl
Large Bowl



Before starting, preheat the oven to 450°F. Wash and dry all produce. Finely chop broccoli florets. (TIP: If you have a food processor, pulse florets 3-4 times until finely chopped). Peel, then mince or grate the garlic. Pat chicken dry with paper towels, then season with salt and pepper. Sprinkle chicken all over with sesame seeds. Cover each chicken breast with plastic wrap. Using a mallet, rolling pin or heavy-bottomed pan, carefully pound each chicken breast until 1/2-inch thick. (NOTE: This will help the sesame seeds adhere to the chicken).

Toast sunflower seeds

Heat a large non-stick pan over medium heat. When hot, add the sunflower seeds to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.

Cook chicken

Heat the same pan over medium. When hot, add 1/2 tbsp oil (dbl for 4 ppl), then chicken. Sear until golden-brown, 2-3 min per side. (NOTE: It's okay if chicken doesn't cook all the way through in this step!) Transfer chicken to a baking sheet. Bake in the middle of the oven until cooked through, 6-8 min.

Cook broccoli

While chicken bakes, heat the same pan over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then chopped broccoli. Cook, stirring often until, broccoli is tender crisp, 3-4 min. Add the garlic and season with salt and pepper. Cook, stirring often, until fragrant, 1-2 min.

Mix tahini dressing

Whisk together mayo, tahini, soy sauce, 1/4 tsp sugar and 1 tbsp warm water (dbl all for 4 ppl) in a small bowl.

Finish and serve

Slice the chicken. Whisk together vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Add cooked broccoli and baby spinach, then toss to coat. Divide salad between plates. Top with baked chicken. Drizzle some of the tahini dressing over chicken. Sprinkle sunflower seeds over top. Serve remaining tahini dressing on the side, for dipping.